The first meeting of the new year at the Rochester Hills Small Group attracted 17 participants, including three new participants! As always, there was plenty of WFPB food for every one to enjoy. The topic was "heart health," and Host Kelly discussed some studies showing positive benefits of whole food plant-based nutrition on heart health, emphasizing the idea that what's good for the heart is also good for the entire body, including the brain. The topic generated some interesting discussion, and as always, it was a lively and delicious meeting.
With about 100 attendees for Dr. Johnson, FACC presentation: “Healthy, Happy New Year; Eating For Health, Happiness, and Vitality”, it was a great way to kick off the new year
We had a lovely casual and delicious meal with a little over 20 members in attendance. We shared updates, resources and community with our neighbors and are looking forward to getting back together in January to learn more about the reasons we eat (beyond to nourish our bodies)!
Smaller turnout for the holidays, but no matter how big the group it is so nice to speak with others on plant-based living and get to know one another!
We welcomed Paul Chatlin as our guest, and he led the group discussion. Over 20 people participated, and everyone introduced themselves. Paul talked about his favorite dishes that are super easy to make and discussed behavior change. In order to adopt a healthy lifestyle, the way we think about health and nutrition must change. As always, there were lots of delicious WFPB dishes, including lentil loaf, minestrone soup, roasted root vegetables, collard wraps, fruit plates, chocolate filled strawberries, black bean brownies, and cranberry sauce. It was a festive and inspirational night!
We had many who couldn't make it, which happens near the holiday. Those in attendance discussed their plant based journeys, as well as stories about how they have helped others improve their lives. Always a joy to meet with these wonderful people.
We had an enjoyable meeting last night, with our leader and friend, Paul Chatlin. He shared with us some exciting things coming to pbnsg next year, including a return of the Dr. Esselstyn. The bonus for us all is that he will be bringing his wife, Ann, and daughter Jane. If anyone has ever seen this mother and daughter team, you already know how enjoyable and funn!y these two are together.
Be sure to check the www.pbnsg.org website from time to time, and watch for all the special events that will help us all choose a healthier lifestyle to live by. Whether its learning how to cook, shop and go to restaurants, while transitioning to this wonderful lifestyle. Also having the opportunity to seeing incredible speakers that will help us become motivated to embrace Plant-Based, Whole Foods.
Anne Normand brought a unique dish to our meeting and it was enjoyed by all (evidence of this, was the empty pot at the end of the night). These were moong beans from India, and can be found on Amazon at this link: https://www.amazon.com/gp/product/B00UQBVX8G/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Phyllis unthank brought a healthy “Waldorf” salad with these ingredients; 3 Lg Delicious apples chopped, 4 ribs celery chopped, 1/2-3/4 cups chopped & toasted walnuts, 3/4-1 cup diced dates,& chunk or tidbit of pineapple in its own juice ( drained & save the juice ). Mix well & add pineapple juice to just moisten. Refrigerate. ( I added the nuts just before serving.)
I had my usual potato-bean-vegetable soup and there was so much more that was brought by Mike & Karen, Jim Balla, John Szabo and Stephanie Vail. Thanks for all the support, love and laughter to all of our friends who grace our home. We truly love hosting such a fine group of people!!
Our next meeting will be Wednesday, December 19th at Thai Vylai Restaurant at: 6555 Allen Rd., Allen Park (just south of Southfield Rd.) at 7:00pm. There phone # is 313-768-5324, if you have any questions for them. Connie and I will be in Florida all of December and half of January (but for those who just want to see Gracie, she will be staying in our house with our neighbor, who moves in for the entire time we are gone) We hope to be home to host our pbnsg small group on January 16th. We will be so excited to see everyone, after such a long time without our fix of the best, healthiest people I know!!
With every bite you take, you are either feeding disease, or fighting it!
What the wonderful evening we had! We all enjoyed great recipes and great company. Welcome Sally, we are very glad you were able to join us.
Unfortunately we have to meet only once a month and that means we have to be mindful about how we spend the few hours available. I think we need to be focused on discussing plant-based nutrition topics and the benefits for our health, and focus more on ways to support each other to succeed.
We also need to focus on a strategy to allow everybody to express their opinion and have equal amount of time to speak.
Recipes that were shared:
1 lb dry chickpeas
Garlic to taste
1 red pepper
1 cup of Millet (pulse in blender to make flour)
2 cans of fire roasted tomatoes crushed or mixed in the blender
Add Dill, Parsley, or Thyme to taste
Pepper & Paprika to taste
Boil chickpeas ( 22 min. high pressure in instant pot with water to cover them 1 inch ), drain, then place them in a food processor with canned tomatoes. Mix until a paste is obtained. Dice or chop all other vegetables and then mix together with the tomato/chickpea paste. Add millet flour until consistency is appropriate and not runny. Place mix in a silicon pan or a metal pan with parchament paper. Place in oven at 375 degrees for atleast 1 hour. Let the loaf cool down in the pan, and place on plate. Slice and enjoy!
Roasted beets and horseradish salad:
Whole red beets - washed. Wrap in foil and bake in oven at 350 degrees for 1 hour. Let the beets cool and then peel. Shred the beets fine with shredder. Add to a mixing boil and add fresh shredded horseradish or canned horseradish to taste. Add balsamic vinegar to taste as well. Mix in caraway seeds if wanted, and enjoy!
The food topic was "Fall in Season," and the WFPB dishes served included butternut squash soup, roasted kabocha squash, quinoa salad with pomegranate, pumpkin pudding, roasted root vegetables, and cactus salad (in season somewhere in the world!). Chef AJ's bRAWnies were also served to celebrate a participant's birthday. The presentation/discussion topic was "Keto, Paleo, Lectins, and Other Silly Things People Fall for," and we discussed the flaws in the arguments and lack of scientific evidence presented by proponents of various "diets." As always, it was a lively and educational meeting.
Troy Small Group met after a short hiatus. It was an energetic meeting with lots of interesting questions and comments from the participants. We went around the room to introduce ourselves and discussed the health benefits of whole food plant-based nutrition. We also read some nutrition labels and talked about the underappreciated squash - kabocha!
At this months Flushing Small Group, we taste tested our partner MamaSezz’s Plant-Based Meal Delivery! We had a few new members to the group and we we all had wonderful conversation on how to cook with no oil, and staying healthy through the holidays! The food that was presented from MamaSezz at the meeting was a Veggie Loaf, Scalloped Potatoes, Cajun Mashed Potatoes, Corn Bread, Mac Attack Stack, Lazy Lasagna, Hungarian Mushroom Soup, Corn Chowdah, Turmeric Chickpea Scramble, Veggie Sausage and Bolognese Sauce! Delicious!
The Almont Small Group's October meeting was small . . many of our members couldn't come at the last minute . . but very enjoyable. We added a new member to our group and had a delightful time sharing our stories, discussing our successes and challenges, and talking about strategies to help each other stay on the path to health.
Amazing group of people at all different stages of their plant-based journey!
The topic was "overcoming barriers & stages of lifestyle change," and we discussed various barriers or challenges that people face when adopting a WFPB diet, as well as cognitive distortions or "stories" that people tell themselves that undermine success. The food topic of the day was "less than 5 ingredients," and the host Kelly demonstrated a green smoothie (4 ingredients) and sweet potato/banana pudding (3 ingredients) and also brought mashed potatoes (1 ingredient: potatoes!!) and gravy (4 ingredients) as well as the famous b"RAW"nies (recipe by Chef AJ). Participants brought their "less than 5 ingredients" dishes, including bean soup, hummus with vegetables, salad, and apple crisp! As always, it was a gathering of lively discussions and lots of great food!
September's Plant Based Meet-Up was so much fun! Lisa shared many of her very own plant-based kitchen staples and the group went grocery shopping, reading labels and marveling at all of the junk that's passed off as health food these days! Do not miss out on future Detroit Small Groups!
From the Host:
We had an excellent time at our meeting. I went over the Norms (Rules) of our group that included the utmost regard for all who enter our door. There would be no judgmental attitudes; Everyone is on their own journey to health at their own speed; there is no one way to do it!; no criticism allowed; one person talking at a time (no side conversations when someone is sharing); no politics or religion.
We then went around the room and shared our struggles (very important to let all know that we all have our struggles and if someone is new to this lifestyle, let them know they aren’t alone and we aren’t perfect). We also shared our successes and many recipes (attached in this email), along with making sure that all who had questions were heard and answered with the utmost kindness.
Our next small group will be held at the Unburger Grill at 22018 Michigan Avenue, Dearborn 48124. Their phone number is: 313-633-0881. The date is: Wednesday, October 17th from 7-9 pm The owner (Chris ) will share his story of how he became a vegan and why, and how, his passion to open this restaurant came about. If you have the opportunity, please visit them and support this wonderful establishment. We must try to do our part to keep restaurants like this in business for the long run.
Plant-Based for Healthy Living, a PBNSG Satellite, kicked off the new season with an excellent meeting. Numbers are increasing as people are hearing about us and wanting to take control of their health. We're grateful for the excellent location we have for our meetings with much technology at our fingertips. A lot of sharing and testimonies took place. It was an encouraging evening! Additionally, there were quite a few delicious dishes to share.
WFPB for the win!
As always, there were plenty of WFPB dishes at our Sola small group meeting on September 10, 2018 (as you can see in the photo). There were 21 participants. The host Kelly distributed articles on and discussed "protein myths and truths" and "dangers of fat." Another topic discussed was the importance of an overall dietary pattern that emphasizes whole plant foods, and not focusing on one single item.
Please note that Sola Life & Fitness is changing its name to Beaumont Health Club, moving forward.
This was the Flushing Small Group's 1st Annual Plant-Based Picnic in the Park! All the Potluck dishes were 100% Plant-Based with no oil! It was a delicious, fun, PLANTASTIC day with all, sharing stories and playing outdoor games such as Ladder golf, and Bean Bag Toss!
Some of the dishes were, Carrot Dogs, Walnut/Sunflower seed Burgers, Trio Hummus, Mashed Sweet Potatoes, Smokey Little Devils courtesy of Forks Over Knives, Brussel Sprout Kale Salad, and fresh fruit and veggies!
There were a total of 21 participants (including the host Kelly) at the small group meeting at Sola Life & Fitness on August 6. Seven of them were attending for the first time! As always, there was food: beefless stew, lentil tabbouleh, kale salad, green salad, fruit, bread, b"raw"nies, and "nice" cream! Kelly's colleague and friend Rachelle did a mini demo on how to make chocolate nice cream! A registered dietitian who promotes plant-based nutrition also attended. The evening's conversation revolved around the topics of reductionism in nutrition science versus wholism, what to say when people ask "Where do you get your protein"?, etc.